Bread Pudding With Warm Bourbon Sauce

Recipe by Juenessa
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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    large eggs
  • 1
    cup whole milk
  • 1
    cup whipping cream
  • 14
    cup sugar
  • 1
    teaspoon vanilla extract
  • 1
    pinch salt
  • 4
    cups cinnamon-raisin bread (day old bread with crusts, cut into 1/2-inch pieces)
  • 12
    cup pecans, toasted, chopped
  • Bourbon Sauce
  • 14
  • 12
    cup sugar
  • 3
    tablespoons whipping cream
  • 2
    tablespoons Bourbon
  • 1
    pinch salt
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DIRECTIONS

  • Butter 8-inch square baking dish.
  • Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes.
  • Push down bread into custard.
  • Refrigerate 2 hours, pushing bread into custard occasionally.
  • Preheat oven to 375°F
  • Place bread pudding in large metal baking pan.
  • Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding.
  • Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly.
  • Cut into squares. Serve bread pudding warm with sauce.
  • To make the bourbon sauce:.
  • Melt butter in small saucepan over medium heat.
  • Whisk in remaining ingredients.
  • Simmer until thickened, whisking often, about 3 minutes.
  • Cool slightly.
  • Place some of the sauce on top of a square of bread pudding.
  • **Cook time does not include refrigeration time of 2 hours.
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